Orange Honey Glazed Carrots

# What You'll Need:

01 - 1 pound carrots, peeled and sliced into 1/4-inch rounds

02 - 2 tablespoons fresh dill, finely chopped

03 - 2 tablespoons unsalted butter

04 - 2 tablespoons honey

05 - 1/3 cup fresh orange juice

06 - 1 teaspoon orange zest

07 - 1/4 teaspoon salt

08 - 1/8 teaspoon black pepper

01 - Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 5 to 6 minutes until just tender. Drain and set aside.

02 - In a large skillet, melt the butter over medium heat. Stir in the honey, orange juice, orange zest, salt, and pepper until combined.

03 - Add the drained carrots to the skillet and toss to coat evenly in the glaze mixture.

04 - Cook, stirring occasionally, for 7 to 10 minutes until the carrots are glossy and the glaze thickens slightly.

05 - Remove from heat and sprinkle with fresh dill. Toss gently and serve warm.

01 -

It comes together in under 30 minutes, which means you can make it on a weeknight without stress.
The glaze turns ordinary carrots into something that tastes like they belong at a special dinner.
Fresh dill at the end gives you this herbaceous brightness that keeps it from feeling heavy or one-note.

02 -

Don't skip the blanching step—it's tempting to throw raw carrots straight into the glaze, but they'll stay tough and bitter instead of becoming tender and sweet.
The glaze thickens as it cools, so if you let it sit for even a few minutes, those carrots will go from glossy to almost sticky, which is actually perfect for flavor but looks different than you might expect.

03 -

Zest your orange before you juice it—trying to zest after the fact is nearly impossible and frustrating.
If your glaze isn't thickening after 10 minutes, you might have too much liquid; just let it cook a minute or two longer uncovered to allow more evaporation.